Black Chana Dry Curry and Rasam (Chana saar upkari)

It has only been few years ago when I learnt that even Black Chana/ Kala Chana are referred to as Chickpeas. I had assumed that only Kabuli Chana was referred to as Chickpeas. I make the usual Chana Masala with the Kabuli Chana and Saaru and upkari (Konkani for Curry) using the Black Chana.

This is a simple dry curry and rasam made with minimal ingredients from the pantry. Kala chana is first soaked, cooked and then finally seasoned. The cooked water is used to make the rasam by flavoring with seasoning of garlic. This is my younger brother’s favorite food to have for lunch or dinner. We love this at home too, but we prefer the Lima Beans Curryor the Black Eyed Bean Saar upkari better.

It is also helpful to note that chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. (Source).

Growing up in a Konkani household, saaru and upkari to us, were like chole bhature or rajma chawal to a Punjabi.My grandmothers recipes were slightly different.Our upkari did not have the 1/4th cup of coriander leaves, and the saaru was without the 1/2cup of coriander leaves.For tempering the saar we dont mix garlic and curry leaves. It should be (garlic and red chili) or (mustard seeds, curry leaves,red chili and asafoetida). To give the saaru some body there is no need to boil it down. Take 3 tablespoons of the chana that has been kept aside for the upkari, grind or mash it and add it to the saaru.Do remember to skip the coriander leaves and let the flavours of garlic or the beautiful combination of mustard seeds, curry leaves and asafoetida tantalize your taste buds.Dont let the ubiquituous coriander with its overpowering fragrance hijack your Konkani recipes.